Birria Tacos Recipe

Birria Tacos Recipe

Have you tried Birria Tacos yet, my friends? You are in for a culinary treat. Your taste buds are going to thank you. You might be able to cruise over to your favorite Mexican restaurant for these, but this homemade version is so good, you'll wonder where they've been all your life.

What are Birria Tacos?

Birria Tacos (tacos de birria) are tacos made with meat that is slowly braised in a flavorful chili sauce. The meat is usually lamb, goat or beef, with beef being more popular today.

The tortillas are dipped first into the chili consome, or braising liquid, before they are lightly pan fried until crispy. They are filled with juicy birria stew and topped with your favorite fixings, like shredded oaxaca cheese, sliced peppers, onion and cilantro, whatever you like.

Birria is actually an iconic Mexican dish from Jalisco of shredded braised meat, usually served as a soup or stew. Birria tacos, however, is a more recent way to serve them, becoming hugely popular for their amazing flavor.

Learn more about more traditional birria with this birria recipe.

The birria consome is served in a small bowl on the side for sipping or dipping your birria tacos.

I already know you're going to love this recipe, spicy food lover that you are. Time to get cooking.

Let's talk about how to make birria tacos, shall we?

Birria Tacos Ingredients

• FOR THE BIRRIA
• Dried Peppers. Use ancho peppers and dried guajillo peppers. I also use a few chiles de arbol for a bit of extra spice and heat.
• Olive Oil. For cooking.
• Vegetables. Onion, fresh tomatoes, roasted tomatoes, garlic. You can also toss in some fresh peppers, if desired.
• Seasonings. Mexican oregano, cinnamon (ground cinnamon stick), cumin, ginger, sea salt and pepper. You can use others, like bay leaves.
• Vinegar. I prefer apple cider vinegar for this recipe.
• Beef Stock. 
• Meat. I'm using chuck roast for this recipe, though you can use lamb, goat or beef. Lamb shoulder or lamb belly are hugely popular options. For beef, use brisket, chuck roast or beef shank. 
• FOR THE BIRRIA TACOS
• Tortillas. I'm using corn tortillas, though you can use flour.
• Fixings. Chopped red onion, sliced jalapeno or serrano, fresh chopped cilantro, chili flakes, fresh lime juice. Use your favorites. Shredded oaxaca cheese is great here.

How to Make Birria Tacos - the Recipe Method

Dry Toast the Peppers. Heat a large pan to medium heat and add the dried chilies. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.

Soak the Peppers. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.

Cook the Tomatoes, Onions, Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. 

Add the garlic and cook another 1 minute, stirring.

Food Processor. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid.

Strain if desired to remove any unprocessed bits of skin.

Marinate the Meat. Cut the beef into large chunks and add to a large bowl. Pour the birria sauce over them and rub it into the meat.

Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.

Dutch Oven or Large Pot. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot or Dutch oven.

Simmer the Birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. 

Shred the Beef. Remove the meat and shredded it with forks to your preference. Reserve most of the birria sauce (consome).

MAKE THE BIRRIA TACOS

Heat the Oil. Heat 2 tablespoons vegetable oil in a large pan or skillet to medium heat or medium high heat.

Dip the Tortillas. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.

Top with Birria and Lightly Fry. Top with shredded meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp.

Serve the Birria Tacos. Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side for dipping.

Boom! Done! Your birria tacos are ready to serve. Don't they look great? This meat is so incredibly tender and flavorful. I can't wait to dig into these!

Try Some of My Other Popular Mexican Recipes

• Carnitas (Mexican Pulled Pork Tacos)
• Tacos al Carbon
• Beef Barbacoa
• Barbacoa Tacos
• Spicy Chorizo Tacos (with Homemade Chorizo)
• Shrimp Tacos with Creamy Jalapeno Sauce
• The Best Fish Tacos
• Cochinita Pibil
• Tacos De Papa (Crispy Potato Tacos)
• See all of my Tacos Recipes.

Try this beef birria ramen recipe, too, or birria quesadillas! Or Birria Nachos!